Reviewed: Aug. 9, 2009

I reduced the servings in half and then used Catalina salad dressing in place of the ketchup. Sweetened up and took some bite out of the pepper that way. It was really good on chicken.

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Reviewer:

Rob

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Reviewed: Jun. 24, 2009

I cut the salt in half. I added 1/4 cup of mollases

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DUNLEAV1

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Reviewed: Dec. 17, 2007

Here's the deal -- there's WAAAY to much salt, red pepper, and black pepper in the recipe. Almost like it was a misprint?? Anyway, I used 1/2 the amount of red pepper and 1/4 amount of salt & black pepper. Great sauce, very sweet/salty/vinegery, I live in NC and this is just like the vinegary based sauces I like.

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Reviewer:

lynnmuhl

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 4, 2007

I made it this weekend and it was so salty.

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Reviewer:

kristen

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Reviewed: May 22, 2006

Pepper was overpowering. I'm all for a tangy, spicy sauce but this tasted ONLY of black and red pepper.

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WENCKUS2

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Reviewed: Jan. 11, 2006

Wonderful! I made this to go along with some pork spare ribs we had in the freezer and it was WONDERFUL!! I added brown sugar and cut back the salt & pepper.

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